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A Very Veggie Thanksgiving!

Hey there! We hope you guys had a wonderful Thanksgiving with your family and friends! We sure did! While it makes us sad about the brutal truths of Thanksgiving (excessive turkey/pig slaughter, etc.), we do love everything else about this holiday. Family, friends, and food! What could be better? One question we often get about Thanksgiving is “Well what do YOU eat at Thanksgiving since you don’t eat turkey?” The funny thing about this holiday is the amount of yummy veggies that show up on our tables that usually don’t ever make it to any of our plates on a regular basis! So yes, we indulge! Jenn was able to come in from Memphis so we took advantage and cooked together while we could! We made quite a few dishes but will share 2 with you in this post. First, we chose Happy Herbivore’s Butternut Squash Soup! This soup was very warming and colorful and just nice! It’s more of a curry butternut squash soup-bc it had a very strong curry taste! When we make it again, we will probably knock down a notch the amount of curry we used.  We both loved it – and so did our brother. However, curry isn’t a flavor that everyone takes to immediately, so when making this for a large group of people, take that into consideration. Just a little lesson learned. But still-very yummy soup!

(http://happyherbivore.com/recipe/butternut-squash-soup/)

Also, we made a favorite-mashed potatoes! Kelli found a recipe for garlic mashed potatoes on another vegan blog that looked yummy-so we used that! Here’s the link to her recipe: (http://whattheheckareyoueating.wordpress.com/2011/11/17/vegan-garlic-mashed-potatoes/). Neither of us had never used watercress leaves before and they definitely gave this dish a little something extra special and tasty! We love garlic so we over-indulged in that! We basically used russet potatoes, garlic, soy milk, vegan butter, and chopped up watercress.

We had so much fun cooking for Thanksgiving! We have been experimenting a lot lately so look forward to more holiday cooking and craft posts!

– Kelli & Jenn

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Ole’ Ole’ Ole’! Veg-head Mexican Tortilla Soup

Ok guys, THIS is my FAVORITE soup ever! I came across it while surfing through vegetarian food blogs and posts a long time ago and it’s officially my top dish at home! If it were a website, it would have the most hits, let’s put it that way. Mexican is one of my favorite flavors of food and I’m almost always up for it-so this soup is a major staple in our home. Plus it makes a big pot so I can eat on it all through the work week!

I had to have portraits taken with my favorite soup!

It’s seriously AMAZING! The original recipe suggests cheese, sour cream, chips and avocado as garnishes to the dish. So that was all that I had to alter in order to vegan-ify it! -just use whole grain chips and avocado-cilantro would be great too!

Let’s get cooking!

You’ll need:

Water for sautéing
2 tablespoons ground cumin
2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1/2 teaspoon black pepper
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro
1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Organic Vegetable Broth
2 (15 ounce) cans organic black beans, drained and rinsed
Juice of 1/2 a lime

Directions:

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, and black pepper. Set aside.

2. In a large pot heat the water over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

This original recipe is linked here: http://www.thecookingphotographer.com/2010/11/spicy-vegetarian-tortilla-soup-giveaway.html (Thanks, Cooking Photographer!!!)

Happy Eating! Ole!

-Kelli 🙂


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Bell Pepper and Corn soup!

 Let me start off by saying how AMAZING this soup smelled when it was cooking. OMG. I wish I could bottle this smell and wear it as perfume. Really. I was dying, it was so yummy smelling.

This soup is perfect for the cold weather that has been currently taunting Memphis. It is warm, creamy, hearty, mild, but has a spicy bite to it.

AND it is super easy to make. This batch I made a few days ago is all gone, and I totally plan on making another, much larger, batch very soon. The boyfriend, who usually hates any kind of soup, LOVED it. So that right there says how good it is!

  • 2 TBS olive oil or vegetable broth
  • 1 chopped red onion
  • 2 cups chopped red & yellow bell peppers
  • 3 chopped cloves garlic
  • 2 cups frozen corn
  • 2 1/2 to 3 cups vegetable broth
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper

Heat olive oil in a large pot. When it simmers, add red onion, bell peppers & garlic.  Cook 5 minutes until softened.  Add frozen corn, stir, & cook another 3 minutes.

Add vegetable stock & bring to a boil.  Reduce heat & let simmer 10 minutes.

Remove 2 cups of the soup and puree with a blender (I used my trusty magic bullet :)).  Add red pepper flakes, salt & pepper to the puree.

Return puree to the soup pot and stir.

Eat up!

I found the original recipe for this soup here.

– Jenn